Delicious hot dogs have been a summer grilling staple for decades. Sure, hot dogs are great with the basics of ketchup and mustard, but some people may be looking for something different. The following are three hot dog toppings that will make your summer barbecue way more exciting for you and your guests.
Chicago-Style Salsa
The first option is for people who love Chicago-style hot dogs. Between the cucumber, red onion, cherry tomatoes, and pepperoncini, your guests are in for a treat!
Ingredients:
- 1/4 cup red onion
- 1 Persian cucumber
- 1/2 cup cherry tomatoes
- 1/4 cup pepperoncini
- 1/2 cup celery leaves
- 1/4 cup sweet pickle relish
- 2 tbsp extra-virgin olive oil
- Salt and pepper
Instructions:
Thinly slice 1/4 cup of red onion and 1/4 of pepperoncini. Cut the cucumber into 1/2-inch pieces. Quarter 1/2 cup of cherry tomatoes. Toss the chopped ingredients along with the celery leaves, sweet pickle relish, olive oil, and salt and pepper into a bowl to combine.
Dried Apricot Mostarda
If you prefer sweet and spicy over the tangy Chicago-style topping, try out this dried apricot mostarda.
Ingredients:
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 cup diced dried apricots
- 2 tbsp sugar
- 1 shallot
- 1 garlic clove
- 2 tablespoons whole-grain mustard
- 1 tablespoon Dijon mustard
- Salt
Instructions:
Mince the shallot and garlic. Add them along with the apple cider vinegar, water, sugar, and diced dried apricots to a medium saucepan. Bring this to a boil and then leave it to simmer over moderate heat. Remember to give it the occasional stir until the apricots are soft and suspended in a light syrup. This typically takes approximately 7-10 minutes.
Pickled Pepper Slaw
Last but not least is a pickled pepper slaw, which needs a mere five ingredients and comes together quickly for those needing something unique fast.
Ingredients:
- 1 cup mixed green pickled peppers
- 1/2 cup romaine lettuce
- 1/4 cup parsley
- 1/4 cup dill
- 2 tbsp extra-virgin olive oil
- Salt and pepper
Instructions:
Spice the mixed green pickled peppers, shred the romaine lettuce, and chop the parsley and dill. Add them all to a bowl with the olive oil, salt, and pepper and mix.